Saturday, June 3, 2017

Spring Apps!

Strawberry cream cheese tartlets 
Bakeapple panna cotta
Spring is in the air and summer is just around the corner. One way to get ready is by stuffing a few quick app ideas up your sleeves for your next gathering. Last weekend I was at the Wilds golf resort in Holyrood, Newfoundland and I whipped up these tasty morsels:

Mini crab cakes, Spiced rum pork tenderloin & Smoked salmon wonton flowers crisps

Wipe the drool off your face and scroll down no are the recipes:

Mini Crab Cakes with Maple Dijon Aioli

500g      crab meat
1 cup     panko crumbs
¼ cup    mayo
1 Tbsp   Worcestershire sauce
1             egg
sriracha hot sauce to taste
Salt and pepper to taste

Canola oil for frying

1 cup     mayo
2 Tbsp   lemon juice
1 tsp      lemon zest
1 Tbsp   Dijon mustard
2 Tbsp   maple syrup
Garnish: freshly chopped chives

1.       Mix first 5 ingredients in a bowl season with sriracha, salt & pepper to taste
2.       Shape crab cakes to 1 oz cakes and coat with additional panko crumbs
3.       Heat ¼ cup oil in a skillet and fry on medium heat until lightly golden on both sides
4.       Mix all aioli ingredients in a small bowl
5.       Serve aioli on top of crab cakes. Garnish with chopped chives.

Smoked Salmon Wonton Flower-cups with Guacamole Ricotta Cheese filling

300-400g             smoked salmon
1 package            wonton wraps
1 cup                    guacamole
2 cups                   ricotta cheese
1 lime                   juice & zest
Season with salt and pepper
Cooking spray

Garnish: freshly chopped dill

1.       Preheat oven to 375F
2.       Spray a mini cupcake pan and  line with wonton wrappers and coat with more cooking spray
3.       Bake wonton cup for 7-10 minutes until crispy
4.       Combine guacamole, ricotta cheese, lime juice and zest then season with salt & pepper
5.       Fill each cup with the cheese mixture and top with small pieces of smoked salmon then garnish with chopped dill.

Spiced Rum & Blueberry Glazed Pork Tenderloin with Sweet Potato Parsnip Puree

1 Tbsp   whole grain Dijon mustard
1 Tbsp   Hungarian paprika
1 Tbsp   maple syrup
Season with Salt & pepper
1 oz        spiced rum
2 pieces pork tenderloin

1 cup     blueberries
¼ cup    water
2oz         spiced rum
¼ cup    sugar
 3 Tbsp  cornstarch mixed with 6 Tbsp water

2 cups   chopped sweet potato
1 cup     chopped parsnip
Season with maple syrup, salt & pepper

1.       Marinate pork with first 5 ingredients and bake in a preheat oven at 375F for 35-40 minutes then let rest for a few  minutes
2.       While pork is roasting, combine first 4 of the glaze ingredients in a small sauce pan and simmer
3.       Add cornstarch slurry to thicken glazed as desired
4.       Also while the pork is in the oven, boil the sweet potato and parsnip until soft. Drain and puree with a hand blender and season with maple syrup, salt and pepper to taste

Bakeapple Panna Cotta

1/2 cup skim milk
1 (.25 ounces, or 7grams) envelope unflavored gelatin
2 1/2 cups heavy cream
1/2 cup white sugar
1 1/2 teaspoons vanilla extract

1.       Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
2.       In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
3.       Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
4.       Unmold the panna cotta by dipping the ramekins in a small bowl on hot water to loosen then invert onto a small dessert plat
5.       Top with bake apple(cloudberry) jam or syrup, then garnish with fresh mint leaves

Strawberry Cream Cheese Mousse Tarts  

2 blocks                light cream cheese
2 cups                   light whipped topping
¼ cup                    water
½ cup                    icing sugar
1 package            strawberry Jello powder
1 tsp                      vanilla extract

2 boxes                                mini tart shells

Garnish: Sliced strawberries, mini chocolate chips, dusted icing sugar

1.       Mix all mousse ingredients in a mixer until smooth with no lumps
2.       Refrigerate mousse for 4 hours
3.       Bake mini tarts shells according to package directions and let cool
4.       Using a piping bag, fill the tarts shells with strawberry mousse

5.       Garnish with a slice of strawberry, decorate with a few mini chocolate chips or sprinkles, then dust with icing sugar 

TamGood's wallpaper from


Wednesday, June 22, 2016

Hawaiian Butter Mochi

Aloha, everyone!

This week I would like to share an amazing little treat I discovered during my trip to Hawaii. Firstly, I have to say that the food is amazing. I had the pleasures of sampling many of the local cuisine during my visit but what really made my little sweet tooth sing was Hawaiian Mochi. These tasty little sweet morsels are readily available everywhere much like our beloved DATE SQUARES are here in Newfoundland. You can find them in supermarkets, restaurants, bakeries, gas stations, in drug stores and everywhere in between.
Yellow & green colored mochi from
Store bought butter mochi from

They come in all shapes, color and sizes. Some have a sweet filling in them and others are filled with mixture of toasted nuts, sesame seeds and flakes of sweetened coconut. Come as they may, they are more than likely made from glutinous rice or flour. They have a soft, chewy, sticky, jelloish-marshmallow texture which gives an excellent mouth feel when you bite into them. It's quite moreish and I have craved for them on several occasions. Since then I've perfected the recipe and my friends and family all love it. I hope the recipe below will tie you over until you end up somewhere tropical!

Until next time, Mahalo! 

Butter Mochi


4 cups Glutinous rice flour
3 tsp Baking powder
3 cups sugar

1/2 cup Butter (salted), melted
4 Eggs
1 can Coconut milk
1 can 2% evaporated milk
3 tsp Vanilla extract


Preheat oven to 325 F

Combine the dry ingredients in a large bowl.

Mix together all the wet ingredients in another bowl, then add them into the dry ingredients.
Continue to stir and fold until the whole mixture is is even and free of lumps. (There is no fear of over mixing here so put some muscle into it!)

Pour the batter into a 9x13 baking dish coated with cooking spray. 
Bake for 1 hour and 10 minutes or until the top of the dessert is golden and just begining to brown around the edges.

You can eat it while it's still warm but I find it much nicer the next day when it is cooled and setup overnight. (This dessert does not require refrigeration.)

Tuesday, February 9, 2016

恭禧發財! Gong Hey Fat Choy!

Happy Chinese New Year! 
Everyone from TamGood would like to wish everyone a joyous, 
prosperous and healthy New Year in 2016!

Here is our table filled with delicious, symbolic dishes.   
Food Symbolism during Chinese 
New Year Celebrations
(Source: One World Nation Online Website - link below)

The Chinese like playing with words and symbols.
Often homonyms (words that share the same
pronunciation but have different meanings) are 
gladly used. Names of dishes and/or their ingredients
which will sound similar to words and phrases 
referring to wishes expressed during the Chinese
New Year, while other foods hold a symbolic meaning. 

Food offerings are a prayer or a wish and can be 
addressed to ancestors and other beings such as the
Jade Emperor and The Kitchen God. The offering of
food serves to bring ancestors and other beings in 
the other world closer to oneself.
The food offerings serve as a bonding tool to bring both worlds together.

Below a brief list of the food's symbolic meaning:

Abalone (sea snail; 鳆; fù) - definite good fortune
Apple (苹果; píngguǒ) - wisdom, peace
Apricot, dried (杏脯; xìngfǔ) - gold, wealth
Arrowhead (bot.: Sagittaria sagittifolia; 慈菇; cí gū) - benevolence
Arrowroot (bot.: Maranta arundinacea; 竹芋) - good life

Bamboo fungus (stinkhorn fungus; bot.: Phallus indusiatus; 竹笙, zhúshēng), 
also called bamboo pith (竹荪; zhúsūn) - meaning: long life
Bamboo shoots (竹笋尖; zhú sǔn jiān) - wealth (term sounds like "wishing that everything 
would be well" - xǔyuànchí), new start
Banana (香蕉; xiāngjiāo), on altar, offering - wish for education, brilliance at work/ school
Bean curd, dried/ tofu, dried (豆腐, dòu fǔ)- fulfillment of wealth and happiness (
note: dried tofu is not of white colour)
Bean curd sticks (腐竹; fǔ zhú) - blessing the house
Bean sprouts (豆芽; dòu yá, literally "bean sprout/germ" 芽菜; yá cài, literally 
"sprout vegetable" or 银芽; yín yá, literally "silver sprouts") - 'to your heart's content',
positive start into the new year
Black moss (hair moss, hair weed), fat choy (髮菜; fàcài; a black hair-like cyanobacteria)
- wealth

Cabbage, Chinese (pak choy, 白菜) - 100 types of prosperity luck
Cabbage, stuffed packages - wealth (the shape symbolises an ingot)
Calms (scallops; 扇贝; shànbèi) - opening of new horizons
calm roll (干贝; gānbèi) - gold, wealth
Carrots (胡蘿蔔; hú luóbo; or 紅蘿蔔; hóng luóbo), red colour- good luck
Cashew nut (腰果, yāoguǒ)- gold, money (the nut's shape symbolises the gold bar of 
ancient times)
Chicken (whole) (鸡肉; jīròu) - prosperity, togetherness of the family, joy 
(note: chicken with its head, tail and feet symbolizes completeness)
Chinese garlic chives (韭菜, jiǔcài) - everlasting, eternity, long life
Coconut, nut (椰子; yēzi), flesh (椰肉; yēròu), juice/milk (椰汁; yēzhī) - promoting togetherness

Daylily buds, golden lily buds (金针; jīnzhēn; also called "golden needles") - wealth
Duck (鸭肉, yāròu) - fertility
Dumplings - dumplings exist in various kind, see: jiaozi dumplings, they represent the 
ancient good pieces

Egg (蛋, dàn) - fertility
egg roll (蛋皮春卷, dàn pí chūn juǎn) - money, wealth, gold

Fa Gao (发糕; fāgāo) the steamed "Prosperity Cake"; the sound "fa" means either
 "to raise/generate" or "be prosperous"
Fish (whole) - The word 魚 (yú), meaning "fish", has the same pronunciation as the word 餘,
which is "remain or surplus", 'having leftovers of money', an increase in prosperity
fish ball (鱼蛋; yúdàn) - reunion

Golden lilly buds, Daylily (bot.: Hemerocallis; 金针; jīnzhēn) - wealth
Gingko nuts ( 銀杏; yín xìng; or 白果, bái guǒ)- hope for silver, wealth
(the nut's shape represents a silver yuanbao/ ingot)
Dried unbroken glass noodles symbolise long life.
Photo: © Valeska Gehrmann 
Glass noodles, Chinese vermicelli, cellophane noodle,
noodle threads (粉絲; fěn sī; also called "bean threads ",
mung bean thread) - silver chain
Grapes (葡萄, pútaó) - wealth, abundance, fertility,
many descendants, family harmony

Jiaozi- Dumplings (jiǎozi, 饺子) - wealth
(the shape of the jiaozi dumplings is that of a
yuanbao ingot, also the word jiǎozi shares the same
pronunciation with 角子 (jiǎozi) that is a small jiao
coin used in old times. 

Jujube symbolise wealth, prosperity, as well as fertility.
Photo: ©
Jujube (kind of date, red colour; 枣; zǎo, candied
 jujube: 蜜枣; mìzǎo) - wealth, prosperity, fertility

Kumquat (金橘; jīn jú) - gold, hence fortune, wealth

Lettuce (生菜; shēngcài) - prosperity
lettuce roll, food being rolled into lettuce
 - having a child soon
Longan (龙眼) - many good son
Lotus seeds/ -nuts/ -beans (蓮子; lián zĭ)
 - a full wallet, many (male) offspring
lotus seeds,crystallized (蓮子糖; lián zĭ táng)
 - a full wallet, many (male) offspring
Lychee (荔枝; lìzhī) - close family ties

Maize (玉米; yùmǐ) - growth
Mandarin (瓯柑; ōugān) - gold, wealth
Meat ball (肉丸; ròuwán)- reunion
Melon (瓜; guā) - family unity
melon, candied - growth, good health
Mixed vegetable (什锦蔬菜; shíjǐn shūcài) - family harmony
Muer mushroom, Black fungus, Three ear fungus, Wood ear (木耳; mù ěr) - longevity

Noodles (面条; miàntiáo) uncut - long life

Onion (洋葱; yángcōng) - cleverness
Orange (柑橘; gānjú) - wealth, good fortune, gold
Oyster (牡蠣; mǔlì) - receptivity to good fortune, good business
Oyster, dried (ho xi) - all good things, good luck

Peach - immortality
Peach, pair of (桃; táo) - wealth, abundance, long healthy life, great fortune for many
Peanuts (花生; huāshēng) - health, long life, birth of prosperity, continuous growth,
multiplication in wealth and good fortune, stability
Pineapple (凤梨; fènglí) - wealth, luck, excellent fortune, gambling luck
Pomegranate symbolises many offsprings
Photo: © Valeska Gehrmann
Pomegranate (石榴; shíliu) - many offsprings
Pomelo (柚子; yòuzi) - abundance, prosperity,
having children, good health, family unity
Pork (猪肉; zhūròu) - strength, wealth, abundant blessing
Prawn (大虾; dàxiā) - liveliness
Pumpkin (南瓜; nánguā) - prosperity, abundance,
descendant's luck, illustrious children,
enchantment, fruit drawsearth energy to manifest gold

Rice (米饭; mǐfàn) - fertility, luck, wealth, rice
symbolizes a link between Heaven (Gods) and Earth

Nian gao, (Chinese: 年糕; pinyin: nián'gāo) Sticky
(Rice) cake, Chinese new year's cake. It is considered good luck to eat nian gao because
it has the symbolism of increasing prosperity every year.
The New Year greeting 'Nian Nian Gao Sheng' (年年高升 niánnián gāoshēng) is to
wish people "advance toward higher positions and prosperity step by step."

Sticky rice - cohering of family
Rice is one of the Twelve Symbols of Sovereignty
Roseapple (Syzygium jambos; 蒲桃; pú táo) - calmness, peace of mind, no fighting
Seaweed, especially black moss, Fat Choy, (in Chinese: 髮菜; pinyin: fàcài;
literal meaning: hair vegetable). The two syllables of Fat Choy in Cantonese
sound the same as a Cantonese Chinese New Year greeting "Gung1 hei2 faat3 choi4"
(恭喜发财) meaning "congratulations and be prosperous"; additional meanings:
 - good luck, exceeding wealth.
Seeds - lotus seeds, watermelon seeds, etc. - having a large number of children 籽 [zǐ]
Shiitake mushrooms
Shitake mushrooms, since long a symbol of longevity in Asia, they also symbolise sizing opportunities
Photo: ©
Shitake, Black mushroom (冬菇; dōnggū) -longevity,
sizing opportunities
Shrimp (小虾; xiǎoxiā) - happiness and good fortune
Slender Noodle (細粉; xì fě) - see glass noodle
Snowpeas (荷蘭豆; hélándòu) - unity
Spring roll (春卷; chūnjuǎn) - wealth
(the shape represents a gold bar)
Sweet corn (甜玉米; tián yùmǐ) - growth, increase
Sweets, (糖食; tángshí, 糖果;tángguǒ) rice cake
(年糕; nián'gāo) - safety, good fortune and 'sweeten'
Tangyuan ( 湯圓 ,tāngyuán, "round balls in soup"),
sweet dumplings - togetherness, reunion
Tofu, dried (豆腐干; dòufǔgān) - fulfillment of wealth
and happiness, blessing the houses (note: dried tofu is not of white colour)
Tofu, fried (炸豆腐; zhá dòufǔ) - gold, hence wealth
Turnip cake (萝卜糕; luóbo gāo) - good omen
Vegetable, green (绿叶菜; lǜyècài) - close family ties
vegetable/ tofu (dried) - harmony, happiness and prosperity
Walnut (核桃仁; hétàorén) - happiness of the entire family
Water chestnut (荸薺; bíqí) - unity
Winter noodel (冬粉, dōng fěn) - see glass noodle
Yuanxiao, sweet dumpling (元宵; yuánxiāo) - togetherness, reunion

Information Source:

Cantonese-Style Nian Gao

A pair of nian gao fish my mother made this year.
Nian gao is also known as Year cake or Chinese New Year Cake since it is traditionally eaten during this time of year. It is made with glutinous rice and pien tong (Chinese brown sugar bars) which are readily available in Asian supermarkets. It's believed that consuming this sweet sticky treat would bring good luck and fortune for the upcoming year. Growing up in the middle of Newfoundland, I remember my mother going out of her way to make this dessert for me as a child and the fond memories our family created together during the years. I want to share this recipe with everyone and pass along wishes for wealth and happiness! 

Nian Gao

400 G (1 bag, green label) glutinous rice flour, sieved
100 G (1/4 bag, red label) rice flour sieved
4 bars of brown sugar (pien tong)
1 1/2 cup of water

1) In a saucepan, dissolve the 4 bars of brown sugar in the 1 1/2 cups of water over medium heat
once dissolved, let cool

2) In a mixing bowl, sieve the two kinds of rice flour.  Add the cooled sugar water and mix with the flour until a thick batter consistency (thinner than dough, but thicker than cake batter).  If the batter is too thick, add some water to thin it out a bit.

3) In a large pot, add water about half way to avoid boiling dry (and check it every 15 mins or so to make sure it's not dry), and put on high heat

4) pour batter into greased dishes or molds and place in your steamer.  Steam for about an hour-2 until nian gao has taken on a firmer texture.

5) allow to cool and enjoy

Some people like to fry their nian gao, to do so, you cut the cooled nian gao into pieces and dip in beaten egg and fry on medium heat until the egg turns a golden brown.

Saturday, October 31, 2015

Happy Halloween!

Happy Halloween to all you ghouls and goblins!

Tonight kids will take to the streets and echo the familiar chorus of "trick or treat!" and receive sweet goodies.  Years back when I was a child, we would get not only a few candies, but plenty of apples in our treat bags.  Mom would check them to make sure they were okay, then we used them to bake apple desserts and enjoy with the family, or if there were only a few, to go into my lunch bag for school the following day.  It is rare to give out apples nowadays, but I thought I would celebrate Halloween with you by sharing a favourite recipe of mine, apple crisp. 

One of the best apples to use for this recipe is the McIntosh, which is a much older, but popular apple available at supermarkets throughout the year.  While still sweet, the flesh is softer and tends to melt down easily in baked desserts, which is why it is a popular apple to use in apple pies, crumbles, sauces and jams.
The dessert is fairly quick to make, so it makes a great addition to any dinner or gathering.  No trick, this is a great Halloween treat!

Apple Crisp


6 medium McIntosh apples, peeled, cored and sliced                     1 cup butter

1 cup rolled oats                                                                                               1/2 tsp cinnamon

1 cup flour

1 cup packed brown sugar


1) Preheat oven to 350 F

2) in a bowl, combine dry ingredients, cut butter into mixture until crumbly

3) lay apples in the bottom of a greased 9X9 pan

4) cover the apples with the crumb mixture

5) bake at 350 F for 30-45 mins or until crust is golden.

Tuesday, September 22, 2015

The Fall is here! Hip Hip Puree!

Roasted Butternut Squash & Honey Crisp Apple
        The fall is in the air  and the leaves will soon be changing color. During this time of the year I turn to comfort foods and hotter meals. But nothing warms up the soul like a hot bowl of soup. That being said, pureed soups are among my favorites.

      They can made from virtually all sorts of fruits and vegetables, which results in amazing color and flavor/texture combinations. They are so rich with vitamins and satisfying that even the American Food Journal of Nutrition says blended soups are both healthy and helps sedate hunger.

Avocado Spinach Pesto

So please enjoy the following soup recipe as we usher in the autumn equinox.
---until next time, get ready and let's get souped up!


2 tbsp Olive oil
2 tbsp Garlic, minced
1 cup Onion, diced
2 stalks of Leeks, chopped, discarding deep green tops
3 Tomatoes, halved and seeded
1 tbsp Canola oil
4 cups Butternut Squash, chopped
2 tbsp Smoked Paprika
1.5 L Vegetable stock
Salt and pepper to taste

Light Sour cream or Greek yogurt
Chopped fresh basil leaves

1)     In a skillet or cast iron frying pan, heat 1 tablespoon of canola oil until it starts to smoke. Carefully place the tomato halves open flesh side down into the hot pan.  Let them cook for a minute until they start to brown. Turn them over and continue to brown and blister the outer skin of the tomato until dark brown. Transfer them onto a plate and peel the outer charred skin leaving the sweet inner flash for later. 

2)     Heat olive oil in a large stockpot over medium-high setting. Add garlic, onions, & leeks and cook, stirring frequently, until the onions and leeks start to brown, about 3-5 minutes.
3)     Stir in the tomatoes, butternut squash, smoked paprika and cook until the bottom of the pot starts to stick.
4)     Add vegetable stock to deglaze the pot and bring to a boil.
5)     Reduce heat and simmer until the butternut squash is really soft and tender, about 15-20 minutes. You will notice that the soup has slightly thickened.
6)      Puree the soup with an immersion blender until a smooth consistency is achieved.

7)      Season with salt & fresh cracked black pepper. Taste, serve & enjoy!

Thursday, October 30, 2014

Roasted Pumpkin Seeds

Happy Halloween!

Halloween is a fun time of year when our kids dress up in fun costumes and go trick or treating door to door.  It is also a great time for treats for not so little ghosts and goblins.  One of our family’s favourite traditions is to go to Lester’s Farm and pick out our pumpkin.  We pick out a nice round pumpkin and bring it home to carve.  My favourite part is not the carving of the pumpkin, but in roasting the delicious pumpkin seeds and enjoying them as a healthy, tasty snack.

The greatest thing about roasted pumpkin seeds is that you can make them any flavour you choose, salty, sweet, spicy, you name it.  One idea you can do is coat the seeds in your favourite popcorn seasoning before roasting.  Here is how to roast pumpkin seeds


Roasted pumpkin seeds



Pumpkin seeds                 Salt

Water                   Seasoning (optional) I used 2 tsp chilli powder, 2 tsp brown sugar for my 2nd batch



1)      Scoop out seeds and pulp from pumpkin

2)      Separate the seeds from pulp by rinsing seeds in a strainer under running water

3)      Soak the seeds overnight in saltwater (1/4 C salt, 3C water)

4)      Take seeds out of water and place on paper towel

5)      Sprinkle salt over seeds (or coat seeds in seasoning by tossing in a bowl)

6)      Put seeds in frying pan (no oil needed) and cook at low-med heat, stirring constantly until seeds become dry and turn a golden color


It is important to soak the seeds overnight because it breaks down enzymes in the seeds that make them difficult to digest.  Soaking in salt water also brings out the flavour in the pumpkin seeds.




Enjoy and have a safe and happy Halloween!